Spinach & Tofu Fritters

Spinach & Tofu Fritters

Yesterday I had my presentation for my Public Speaking course and a presentation is never complete without a handout. My Communications professor (same professor for my Public Speaking class) told us that the best kind of handout is food/free stuff: me being a foodie, obviously chose the food route. My topic was iron deficiency anemia (because I’m anemic); so I made these fritters as my hand out as an iron rich food. Fritters are supposed to be deep-fried, but I decided to stick with less oil and just pan fried them.

Here’s what you’ll need:

for the fritters:

one package of fresh spinach (10 oz.) [you can use frozen if you have that as well]

1/2 cup water

1/2 container of extra firm tofu

1/4 cup of mozzarella cheese

1/2 cup panko breadcrumbs

1/4 cup Parmesan cheese

2-3 tbs flour

extra flour

olive oil

salt

pepper

paprika

for the dipping Sauce:

1/2 cup tomato puree

1 tsp lime juice

1 tbs of hot sauce

salt

Start off by cubing the tofu into very small cubes. Put them in a pan on medium high heat saute them. When you first put them in the pan, you will need to move them around because they have a tendency to stick when it’s still soft. Once they start getting some color/crispiness they will be easier to move. Cook the tofu until you have a golden brown color on the small cubes.

While the tofu is cooking, you can put the fresh spinach on the stove with 1/2 cup of water, a pinch of salt and a sprinkle of paprika (depending on how hot you like it.) Put the lid on it and let it cook for about 5 – 7 minutes. Don’t worry you will have excess water. I find that easier than having to worry about the spinach sticking to the pan. Plus you can use some of that excess water later on.

After the spinach is cooked, let it cool, then squeeze out all of the water & save the excess water. Then chop it finely and put into a bowl. Mix together with tofu, mozzarella, half of the Parmesan cheese (2 tbs), 1/2 tbs flour. Give it a taste and add salt if needed. If the mixture doesn’t seem to ball up then add a bit of the spinach water (I used about 2 tsp worth.)

Now you’ll need a dredging station. It includes a flour station, egg station, and bread crumb station. Because I don’t eat eggs, I made that one using some flour & water (about 1 tbs flour per 3-4 tbs water – I used the leftover spinach water.) For the breadcrumb station, I added some Parmesan cheese, sprinkled in some salt, pepper and paprika and mixed it all together. 

^That’s the flour + spinach water mixture.

^That’s the mix of bread crumbs.

Now the assembly: form small balls or patties using the spinach-tofu mixture and then put it in the flour, coated it and shook off the excess and dipped it in the flour+water mixture, then last but not least, coated it in the breadcrumb mixture. Make sure to press in the breadcrumbs and then set to the side. I found it much easier to do them in batches of 7-12 fritters. After I finished making them all (I made about 30 small balls and then got tired and then made about 10ish larger patties), I heat up some olive oil in a pan and put in the balls. Let them sit there for about 2-3 minutes on medium low heat and then turn after getting a golden brown color. Once they’re done, put them on a plate lined with a paper towel to catch the extra oil. You could also bake them in the oven. (That’s what I did to heat them up.)

^The balls waiting to get fried :)

(^All done & delicious!)

For the dipping sauce, just mix all of the ingredients together & enjoy :)

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